 | | The cabin of John and Priscilla Hemings, who were enslaved, on Mulberry Row at Monticello.Damon Winter/The New York Times |
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For the last year or so, roughly since the 1619 Project was published in The New York Times Magazine, I’ve been on a long-term binge of academic work on the American Revolution and the early American republic. This is a massive field, and it would take years to do the kind of serious research that would make me into an expert. But I have been reading a lot, and I thought I would share my reading list with you, in case you’re also interested in the period and would like to read beyond biographies and popular histories. |
“Original Meanings: Politics and Ideas in the Making of the Constitution,” by Jack N. Rakove |
“A Slaveholders’ Union: Slavery, Politics, and the Constitution in the Early American Republic,” by George William Van Cleve |
“The Framers’ Coup: The Making of the United States Constitution,” by Michael J. Klarman |
“Forced Founders: Indians, Debtors, Slaves, and the Making of the American Revolution in Virginia,” by Woody Holton |
What I am currently reading: |
“Empire of Liberty: A History of the Early Republic, 1789 to 1815,” by Gordon S. Wood |
“Bind Us Apart: How Enlightened Americans Invented Racial Segregation,” by Nicholas Guyatt |
“The Common Cause: Creating Race and Nation in the American Revolution,” by Robert G. Parkinson |
What is on my list for the future: |
“Liberty’s Exiles: American Loyalists in the Revolutionary World,” by Maya Jasanoff |
“The Other Founders: Anti-Federalism and the Dissenting Tradition in America, 1788 to 1828,” by Saul Cornell |
“Revolutionary Founders: Rebels, Radicals, and Reformers in the Making of the Nation,” edited by Alfred F. Young, Gary B. Nash and Ray Raphael |
Looking over this list, I see I need to read more women historians! So if you have any suggestions, I would love to hear them. Either way, I hope you find this helpful if you share my interest in the early history of this country. |
Christian Paz on the political neglect of Latino voters for The Atlantic |
Colette Shade on mental health and the American military in The Baffler |
Pamela Karlan on the looming crisis of the November election in The New York Review of Books |
If you’re enjoying what you’re reading, please consider recommending it to friends. They can sign up here. If you want to share your thoughts on an item in this week’s newsletter or on the newsletter in general, please email me at jamelle-newsletter@nytimes.com. |
 | | A Shell gas station in Charlottesville, Va.Jamelle Bouie |
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I spend a lot of time wandering Charlottesville at night, either on foot or on my bike. I always have a camera with me, and I try to take a few pictures each time I go out. This photo is from a recent outing. I was biking home and for whatever reason this gas station — which I pass almost every day — caught my eye. |
Now Eating: Summer Squash Fritters |
The latest entry in my “how to use all of your zucchini and squash” recipe series. These are incredibly simple and very delicious. My only change is I think you should let the shredded squash sit and drain for much longer than the recipe recommends. To do this, sprinkle ¼ teaspoon of salt over the squash, toss, and then set in a mesh strainer placed over a bowl. Let it hang for at least 30 minutes, rinse, and squeeze out the excess water. This should keep excess moisture out of your fritters. You can also replace ¼ cup of flour with cornstarch to make the fritters even crisper. Recipe comes from the New York Times Cooking section. |
- 1¼ cups all-purpose flour
- ½ cup shredded white Cheddar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- ¾ cup cold beer
- 1 cup grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes
- 1 cup grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes
- 1 small yellow onion, halved and thinly sliced
- ½ cup canola oil, for frying
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Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion. |
Heat canola oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 4 to 6 fritters at a time until golden brown, 2 to 3 minutes a side. Remove to paper towels to drain. Serve hot. |
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